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July 2008

Bread14 Jul 2008 10:58 pm

1/2 C warm water

1 TBSP yeast

1 tsp sugar or honey

Stir sugar or honey in water. Add yeast and let rise in warm place for 10 minutes.

3 C warm water

1/2 C sugar

1 tsp salt

1 TBSP vinegar

1 Large egg (optional – makes really nice crust)

1/2 C vegetable oil

6 C flour

Mix together the first 6 ingredients. Add 2 c flour and risen yeast. Beat well until yeast and flour are absorbed. Add more flour a cup at a time and continue kneading in more flour until dough will no longer absorb any more. Dough should be smooth and elastic. Grease large bowl and place dough inside. Turn dough in bowl to grease all sides and cover with a towel. Let rise 1 hour in a warm place free from drafts (inside oven with light on works well). Remove dough from bowl, punch down and let rest 5 minutes. Then form into loaves or buns. Rise for another hour, bake 20 minutes @ 400 degrees. Makes 2 large loaves or 3 small loaves.

*for a nicer texture punch down dough and let rise a 2nd hour before forming loaves.

Bread14 Jul 2008 10:44 pm

Day 2,3,4 and 5

Mush the bag and let air out

Day 6

Add 1 C flour, 1 C sugar and 1 C milk mix till smooth

Day 7,8 and 9

Mush the bag and let air out

Day 10

Pour the entire contents of the bag into a non-metal bowl and add;

1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 cups milk, stir till smooth.

Measure out 4 seperate batters of 1 cup each into 1 one gallon zip lock bags. Keep a starter for yourself (if you want) and give the others to your friends, along with the recipe.

Note: if you keep a starter for yourself, you’ll be baking every 10 days.

Baking Directions:

Preheat oven to 325 degrees

To the remaining batter add:

4 eggs, 1 cup oil, 1/2 cup milk, 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp vanilla, 1/2 tsp baking powder, 1/2 tsp salt, 2 cups flour, 1 large or 2 small boxes of instant vanilla pudding mix. (I like to chop up walnuts and put them in too, be creative and just add stuff if it sounds good.) You can use Chocolate pudding instead of vanilla too, just use cocoa powder instead of cinnamon.

Grease 2 large loaf pans.

Mix additional 1/2 cup sugar and 1 1/2 tsp cinnamon for topping.

Dust greased pans with half of sugar mixture. Pour the batter evenly into the 2 pans and sprinkle remaining mixture over the top (do not put alot of the mixture on top or it will form a crust and not stick to the bread). Bake 45 min to an hour. Cool until the bread loosens from the pan evenly, ENJOY!!

Note: if you want to make more loaves of bread and less starter bags, 1 1/2 cups of batter make one recipe of 2 loaves. 3 cups of batter will make about 4 loaves.

Bread14 Jul 2008 10:33 pm

1 pkg dry yeast

1/4 C warm water

1 C flour

1 C sugar

1 C warm milk

Dissolve yeast in water for 10 minutes. In plastic bowl combine sugar and flour. Mix, slowly adding milk and yeast. Leave at room temperature till bubbly. Put in gallon plastic bag.

Bread14 Jul 2008 10:25 pm

1 1/2 C warm water 1 TBSP sugar 2 tsp salt 2 1/2 tsp yeast 4 1/2 c flour 2 oz melted butter Combine water, sugar, salt and yeast. Put flour in large mixing bowl, add yeast mixture and melted butter. Mix on low speed till dough comes together. Boost speed to medium for 4-5 minutes. Spray bowl with cooking spray. Put dough in and let rise for 1 hour. Roll out and form pretzels, spray with water and sprinkle with salt. 10 C water 2/3 c baking soda Dip pretzels in boiling mixture for 30 seconds, replace on parchment paper covered pan. For glossy finish use: 1 egg yolk 1 TBSP water For added saltiness you might want to sprinkle lightly with more salt or they aren’t very salty. Heat oven to 450 degrees and cook pretzels for 14 minutes, rotating them at 7 minutes.